RECIPES

As soon as I saw the original recipe I just had to try it Heidi's way and my own way.

Eating oats baked is a more indulgent way to enjoy this old-time favourite, yet you still reap the many health benefits.

Eating oats this way provides about the same amount of carbohydrate (~40g), a little more protein from the nut and seed topping (~12g) and a little more fat compared to oats cooked in milk and topped with fruit, but overall a nutrient dense and filling way to start the day.

I have been enjoying baked oats on the weekend when I am looking for a carbohydrate rich, higher protein breakfast following a long run. I just enjoy this with a cup of milk for adequate protein for muscle recovery and enough carbohydrate to refuel my muscle glycogen stores.

I believe the whole family would just love this recipe for a heart-warming breakfast on a cold weekend morning.

Ingredients (makes 6 serves)

2 cups of oats

2 teaspoons of cinnamon

1 teaspoon of baking powder

100g of a nut and seed mix (I used almonds, cashews, sunflower seeds and pumpkin seeds)

A pinch of salt

1 egg

2 cups of milk

60g unsalted butter or margarine, melted

3 tablespoons of maple syrup

1 teaspoons of vanilla essence

2 cups of frozen mixed berries

1 large ripe banana (or two small bananas), sliced

Method

Preheat oven to 180 degrees.

In a bowl combine the dry ingredients - oats, cinnamon, baking powder, salt and 50g of the nut and seed mix.